Recently, it came to my attention that I might be a fan of sherry. After all, I love oxidative white wines from the Jura, and especially Champagne made in a slightly oxidative style. I was given a bottle of Manzanilla sherry, presumably because the giver thought I am an old lady. He was right. The first thing I did was call up my Old Lady Partner in Crime (OLPIC), Colleen. We decided that this bottle of sherry needed to be enjoyed at 3PM on a Thursday, at a parklet on a busy street because, why not?
Sherry is an incredibly inexpensive Spanish wine made in a solera and under flor. Because of the process, sherry takes on a very distinctive, oxidized, nutty aroma, which can be an acquired taste. The type of sherry we had, Manzanilla, is typically a lighter, fresher style of Sherry than it’s cousins. The color was light straw, the aroma strong and enticing. The flavors were saline, nutty, and mouth-filling, with an incredibly long finish. The acidity was crisp and refreshing, a nice balance to the unique flavor. As this sherry opened up, it became even more delicious and complex, and Colleen and I were both big fans.
We paired this wine with a hard Spanish cheese, peppadew peppers stuffed with chèvre, castelvetrano olives, and a few hunks of Tartine bread. Sherry is one of the few wines that pairs well with both very salty or pickled foods, and I was very pleased with the outcome of our pairing. We snarfed up that whole block of cheese lickety-split.
If you are a big fan of weird wine that doesn’t break the bank, go pick up a bottle of Sherry from Ruby Wine in Potrero Hill (which is where mine was from), or your friendly neighborhood wine shop. You will be very pleased with the price, and you can go then spend all the money you saved on some fancy hard Spanish cheese, and some Jamón Ibérico de bellota (pata negra only, please). Whatever you end up doing, be sure to enjoy it slowly, as the sherry we had really evolved with some air.